Monday, September 21, 2009

Simple French Soup

2 carrots
1 turnip
1 leek
1 stick celery
1/2 cabbage
1 bay leaf
2 cloves
6 peppercorns
3 quarts water

Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on the top of a closed range. If it is necessary to use a gas ring, turn very low and stand jar on an heat-resistant pad. Bring to the boil slowly and then simmer for 2-1/2 hours.

From "The Healthy Life Cook Book", 2d ed., by Florence Daniel, 1915.

Tuesday, September 1, 2009

The French Way of Cooking Cabbage

Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered frying pan, stirring until it is very hot and becomes a delicate brown on the under side.

Place a hot dish over the pan, which must be reversed when turned out to be served.

From "The Whitehouse Cookbook", 1887, by Mrs. F.L. Gillette